Effect of short and long-term storage on essential oil content and composition of cinnamon (Cinnamomum verum Bercht. & Presl.) leaves

The effect of duration of storage of cinnamon (Cinnamomum verum) leaves on the content andchemical composition of essential oil was studied. The results revealed that neither the es-sential oil content (1.9%-2.2%), nor the chemical composition of essential oil (eugenol 87.1%-90.7%; eugenyl acetate 2.9%-5.5%; linalool 0.8%-1.2%; benzyl benzoate 0.3%-0.6%) wasaffected during the storage of leaves for up to 15 months.